Fazenda Cachoeira has been in the Carvalho Dias family a short time, just since 1890! They recently celebrated their 106th crop, and recently their Organic coffees have acheived some recognition in the BSCA Brazil Late Harvest Competition, among others. Fazenda Cachoeira (it means waterfall, which is why their is more than one Cachoeira farm) is located in S£o Paolo State 3 miles from the border with Minas Gerais State. It enjoys the typical characteristics of the mountainous Sul de Minas regions that have made it the "heartland" of Brasilian coffee for amany decades. Gabriel de Carvalho Dias, the owner, is also one of the leading Brazil_‹_s leading agronomists, an example of how it takes a very educated approach to tackle the challenges of organic coffee production. With a total area of 417 hectares, Fazenda Cachoeira has a coffee area of 165 hectares, along with other crops, ranch, and nature preserve. On this farm everything is done manually since its topography does not allow any kind of mechanisation as you might find in the flat Cerrado savanna terrain. The dry mill is located in the town of Pocos de Caldas. The farm has other cultivars besides the Yellow Bourbon we offer here, but this is the most well-known. Yellow Bourbon, a lower-yield traditional cultivar grown using low-yield organic methods. The Bourbon is prized for sweet balance in the cup, and rounded body; a great short description for this coffee. The dry fragrance is very chocolatey at FC roast, and more fruited at the lighter roast levels (but dry fruit tones are always lingering in this cup at any roast). There are sweet spice hints, and brown sugar aromatics. I found the level of sweetness surprising, for a natural coffee and for a Brazil coffee, which can sometimes turn ashy or minerally (salty). In the cup, the creamy, thick body dominates the first impressions. The light roast has coffee-cherry fruited notes, a bit of dried mango, as well as moderate nutty tone. With an FC to FC+ roast, the cup is dominated by bittersweetness with a fruited subtext lurking behind it. This comes out more when I pulled some SO espresso shots. At a light FC+ and light Vienna roast, I made some great great shots, and preferred the sample I had rested for 3 days over the sample that was just 12 hours old.